Baked Curry Chicken With a Side of Coconut Rice
45 mins (prep 15, cooking 30)
15 ingredients
4 servings
These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.

Categories:  <-60-mins , time-to-make ,
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Serving Size (140.89 g)
Servings 4
Amount per Serving
Calories 351.43 Calories from Fat 140.49
% Daily Value *
Total Fat 15.61g 96.04%
Saturated Fat 10.0g 200.01%
Trans Fat 0.49g %
Cholesterol 31.79mg 42.39%
Sodium 1083.32mg 180.55%
Total Carbohydrate 52.37g 69.83%
Dietary Fiber 1.71 g 27.36%
Sugars 31.16 g %
Protein 3.31g 26.48%
Vitamin A 385.85IU% Vitamin C 2.2mg%
Calcium 36.37mg% Iron 1.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unsweetened coconut milk, ground ginger